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Avocado and edamame dip in a bowl with fresh snap peas

Edamame Avocado Dip with Wasabi

Course Appetizer, Side Dish
Cuisine American, asian
Keyword anticancer, avocado, fruit, soy
Prep Time 15 minutes
Servings 8


  • 1 cup/250 ml of fresh or frozen shelled edamame mixed with a spritz of fresh lemon juice and a pinch of sea salt
  • 2 avocados peeled, pitted, and spritzed with fresh lime juice and a pinch of sea salt
  • 1 tsp/5 ml fresh ginger minced
  • 1/2 tsp/2.5 ml fresh garlic minced (or just use 1 clove)
  • 1/4 cup/63 ml of water
  • 3 Tbsp/45 ml lime juice freshly squeezed (about 2 limes)
  • 1 Tbsp/15 ml olive oil
  • 1/4 tsp/1.25 ml sea salt or a small pinch
  • 1/4 tsp/1.25 ml of wasabi powder cayenne or to taste
  • 1 Tbsp/15 ml fresh mint chopped
  • 1/3 cup toasted sliver almonds optional


  1. Combine all of the ingredients in a food processor and process until smooth. Do a quick taste test and add additional lime juice, sea salt and/or wasabi/cayenne as desired.
  2. Garnish with toasted almonds if desired

Recipe Notes

VARIATION: you can use frozen peas in place of edamame. Just blanch them for 1 minute in boiling water, then rinse in cold water before blending.

Remember to give them a spritz with lime juice.

Source: The Cancer Fighting Kitchen. Nourishing, big-flavour recipes for cancer treatment and recovery. Rebecca Katz with Mat Edelson. (2009). Ten Speed Press ISBN 978-1-5876-344-9